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Rio Grande

1 oz Bourbon, Old Forester 100 (something over 90 proof)
1 oz Tequila, Siete Leguas Reposado
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (evaporated cane sugar (2:1))
1⁄4 oz Ginger syrup
Instructions

Shake all ingredients and strain into sugar/chili rimmed coupe. Garnish with a lemon/lime wheel.

Notes

For rim: Kosher salt, organic evaporated cane sugar, chipotle powder, ancho chile powder, regular Spanish paprika. Sugar/salt ratio is one-to-one. Spice to taste.

Cocktail summary
Created by
Scott Baird, 15 Romolo San Francisco
Year
2009
Is an
authentic recipe
Reference

http://sfist.com/2009/07/03/sfist_drinks_the_rio_grande_cocktai.php

Curator
Not yet rated
User rating
4.5 stars
(15 ratings)
Yields Drink

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From other users
  • Whiskey sour margarita combo. Tasty.
  • Almost 4.5. Ginger shines.
  • Excellent! Also tried with jalapeno - added to alcohol for about 5-7 min before shaking.
  • Made with blanco tequila, Four Roses, and ginger liqueur. Tasty. — ★★★★
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Comments
Zachary Pearson commented on 2/02/2013:

Removed "fresh" from the modifiers - we assume that you're going to use fresh juices, etc... as per the Style Guidelines.